Tuesday, January 4, 2011

Roasted Vegetable Pasta

My love of roasted veggies has come out full force recently. Often times I will just randomly get a craving for bowls upon bowls of them, and that is exactly what happened to me yesterday. I went out and bought some asparagus and baby bella mushrooms to add to my baby carrots at home. This recipe is easy and can even help you get rid of some leftover veggies you may have in your fridge.

Roasted Vegetable Pasta
1.25 cups Smart Taste Rotini Pasta
8 spears Asparagus, cut into thirds
12 small Baby Carrots, cut into halves
4 Baby Bella Mushrooms, cut into thirds
1 tbsp + 1/2 tsp Extra Virgin Olive Oil
1 tsp Soy Sauce
1/4 tsp Red Pepper Flakes
1/4 tsp Kosher Salt
1/4 tsp Italian Seasoning/Oregano
Pinch Black Pepper

Preheat your oven to 420 degrees.

Cut vegetables and toss with 1 tbsp olive oil. Place on  baking sheet and sprinkle with kosher salt, pepper and Italian seasoning. Toss again and spread out evenly on the pan.Bake for 25 minutes, turning half way through.

While the vegetables are in the oven, boil water and cook pasta until tender. Drain and add the remaining olive oil, red pepper flakes and soy sauce. Mix to combine. Add vegetables and mix together.

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